It is not clear what takes less time, making these cookies or eliminating the jar

This is an easy to funny recipe, which consists of three great enemies: puff pastry, sugar and butter.

So sorry in advance

Merav Shiner-Danchenko

12/08/2022

Friday, August 12, 2022, 07:30

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Huge elephant ears (photo: Nimrod Saunders)

I have no excuses, I've lost them all, all I have left is to ask for forgiveness, because it is indeed a ridiculously easy recipe, and with such crispy and delicious results, that it will be surprising if you decide not to bake.

Before you jump on me (and rightly so) that these are corrupt cookies, tell me that they don't whisper in your ear: "a small, tiny bite, no more".

One that makes a noise that cuts through the air and after which you can't even hide the disgrace: thousands of candied leaves that land on the upper part of the shirt, in the corner of the mouth and on the tips of the fingers and you hurry to collect everything and not miss, because every sweet crumb is a shame.

Well, you already understood, this is a recipe that consists of three great enemies: puff pastry, sugar and butter.

And if you can spice it up with some instant coffee, then why not crack a celebration.

I'm in favor of dealing with enemies, bite by bite, a little at a time, with self-control and with the help of a large glass jar (with a hermetic closure) - which you bury deep in the closet and pull out when needed: guests, coffee with a friend or, mercifully, just a reasonless whim.

Elephant ear cookies

Recipe by: Merav Sheiner-Danchenko, Walla system!

Food

• ★

• ★

• ★

• ★

• ★

• 20 minutes work

• 60 minutes in total

• Easy to prepare

• 12 units

• French

• vegetarian

• milky

• cookies

• cakes and cookies

• kosher

Elephant ear cookies

Ingredients

• For 10-12 huge cookies

  • 1 package butter puff pastry (recommended to thaw the night before in the refrigerator)

  • Cup of sugar

  • 3 teaspoons instant coffee

  • 100 grams of melted butter (optional)

  • Sugar for sprinkling before baking

• For the conversion table click here >

Preparation

How do you make elephant ear cookies?

• 1 On a work surface lightly dusted with flour, open the sheet of dough and remove the plastic wrap.

• 2

  permission step:

  spread melted butter on the surface of the open dough.

• 3 Sprinkle the sugar evenly over the dough.

  Sprinkle the melted coffee powder on top (preferably in wide movements and from a great height, so that it covers the entire sheet evenly).

• 4 Begin to roll the dough back into a roulade shape, in the shape of a Torah book, on both sides at an equal distance, until they meet in the middle (you can measure the width of the dough, divide it in half and know exactly when and where to stop).

• 5 It is recommended at this stage to put the rolled dough in the freezer for fifteen minutes to make it easier to cut, but it is not necessary.

• 6. Cut the roulade into finger-thick cookies (about 1 cm). Sprinkle sugar on both sides and place on an open baking sheet (without baking paper) 3 cm apart.

  Place in the refrigerator for fifteen minutes.

  In the meantime, heat the oven to 250 static degrees.

• 7 Remove the pan from the refrigerator and place another baking pan on top of it.

  Press well in order to flatten the cookies and also to compare them with a thin appearance and a deep golden brown color in the result.

• 8 Bake for about 20 minutes (put in with the additional pressing mold we placed on top).

• 9 Take out and sprinkle some more sugar.

  Cool in the pan until you can't hold back anymore.

• 10 Put in a jar, close tightly, bury in the closet and run away from home (recommendation, not mandatory).

  Sprinkle the sugar and coffee evenly over the dough (Photo: Nimrod Saunders)

  Start rolling the dough towards the middle (Photo: Nimrod Saunders)

  Torah scroll made of puff pastry (photo: Nimrod Saunders)

  1 cm thick ear cutters (Photo: Nimrod Saunders)

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Tags

• cookies

• Puff Pastry

• recipe